Place the chicken in a large ziplock bag. Sprinkle the steak seasoning over the meat and use your hands to rub it in evenly.

Pour the balsamic vinegar, olive oil, a quarter cup brown sugar, and lemon juice into the bag. Seal it tight and shake until the chicken is fully coated.

Let the chicken marinate in the fridge for at least 4 hours, or up to 48 hours for the most flavor.

Drain the chicken in a colander set over a saucepan to catch the liquid. Grill the chicken over high heat for 2 to 3 minutes per side to get a nice char.

Move the chicken to the cooler side of the grill. Close the lid and cook for 30 to 50 minutes until the inside reaches 165 degrees F.

Boil the saved marinade with 2 tablespoons of brown sugar on the stove for 5 to 10 minutes until it thickens into a glaze.